Cake lovers will also go crazy for this Blueberry Cake, Carrot Cake Bread, old fashioned Oatmeal Cake with Vanilla Sauce, and Cream Cheese Lemon Crumb Cake.
Why This Recipe Works
Moist & Tender: The combination of the lemon and sour cream in my lemon bundt cake recipe make this cake super moist and tender. Plus, I like to add a lemon syrup to the top of the cake which the cake soaks up and makes it even more moist. I mean, this cake is honestly melt in your mouth good. Plus, who doesn’t love a beautiful bundt cake? Perfectly Balanced Flavors: I think that lemon + anything sweet is a match made in heaven. Since lemon is so tart and refreshing, it really lifts the sugar and cream cheese frosting here and makes this cake so enjoyable to eat. It isn’t overly sweet or heavy thanks to the citrus flavors! I use both lemon juice and lemon zest in this recipe. The lemon zest is what really lends a natural lemon flavor so don’t skip it!
Ingredients
My lemon bundt cake from scratch recipe uses ingredients you most likely have on hand, for ease. Here’s a list of what you’ll need. For the Lemon Bundt Cake:
Butter: Make sure your butter is at room temperature here so it mixes well with the rest of the ingredients. Sugar: Regular granulated sugar is what makes this cake nice and sweet! Eggs: Eggs at room temperature are best when baking. Sour Cream: Sour cream is added for moisture and a bit of tang! Lemons: You will need to zest the lemons and set aside the juice of one of them for the frosting. Flour: All purpose flour is good to use here. If you need a gluten-free cake, replace it with a measure for measure flour like this one. Baking Powder & Baking Soda: Baking powder and baking soda both work to lift the cake in the oven.
For the Lemon Cream Cheese Frosting:
Light Cream Cheese: A bit of light cream cheese adds a creamy texture and tangy flavor! Butter: A little bit of butter balances the flavors of the lemon and sugar. Lemon Zest & Lemon Juice: You will need the zest of about 1/3 lemon and juice of one lemon to get a lemony flavor. Powdered Sugar: Powder sugar makes the perfect texture frosting. This will be more of a pourable glaze than a thick frosting.
Here’s How to Make It
Step by Step Instructions
Expert Tips
Lemon bundt cake from scratch is straight forward to make, but here are some tips to ensure the process is as easy as possible!
Avoid the cake sticking by greasing well! If you have ever made a bundt cake, you know that they are notorious for sticking. So grease well to ensure that your lemon bundt cake will come out easily! Don’t over mix the batter. Over mixing the batter after the flour is added can result in a more dense, tough cake. Mix the wet ingredients with the flour until just combined to ensure a tender crumb! Only allow the lemon cake to cool in the pan for 10 minutes! If you let the cake cool entirely in the tin, it will continue cooking in the hot tin and could become over cooked and dry. Don’t have a bundt pan? No worries, just divide the batter into two loaf pans for a lemon cake loaf instead.
More Dessert Recipes to Try
Easy Carrot Cake with Cream Cheese Frosting Cream Cheese Lemon Crumb Cake Blueberry Muffins Cream Cheese Lemon Bars Perfect No Bake Cheesecake
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo – I love seeing what you’re up to in the kitchen!
